Tag Archives: soup

Fall Weather Gets Me Cooking and Baking

Its hard for me to get into baking  and cooking when it is warm outside.  But once the weather turns cold, I can’t wait to get into the kitchen.  What motivated me even more is that I have signed up to receive a fall Community Supported Agriculture or CSA box once a week for the next eight weeks.  That box I received this week really got me thinking I need to cook and eat these vegetables!  Thanks Sharkar Farm for wonderful fall vegetables.

I knew I would be running errands, going to Dr. appointments and I needed something to cook that didn’t need a lot of attention.  So I had to get my creative juices flowing – just kidding!  This was probably one of the easiest things to do is to make a vegetable soup.  I used to get really intimidated to make a soup that had flavor and tasted good!  My mom would make chicken noodle soup and it always tasted so good – but when I tried to make it as an adult it was very watery.  I have tried to find ways to add more flavor – like oven roasting the vegetables or the chicken legs; adding herbs and adding my own homemade chicken or vegetable stock.  But we do buy boxes of chicken broth or vegetable broth whenever we find it on sale!

I was given a lot of kale (thanks Farmer Sharon for that beautiful kale) and I haven’t used it in very many recipes.  My husband isn’t crazy about it since I used way too much last year when I tried making some soup.  He told me as long as I didn’t use too much kale and if I could chop it really fine he would try it!  I decided to make a chicken soup with the vegetables and kale in my CSA box.  I had 5 chicken thighs in the freezer that I had thawed in the refrigerator the day before.

I roasted the chicken legs with olive oil and S&P (salt and pepper) for 45 minutes at 400 degrees.  I washed the vegetables – 4 carrots, 6 potatoes, 6 stalks celery, 2 turnips (yep!), 2 large leaves of kale, 2 onions, and 3 cloves of garlic – all from my CSA box!  Once the veggies were washed, I cut them up small – I did peel the turnip so no one would notice the color but I left the skins on the potatoes and carrots.  I tore the kale up into small pieces.  I sauteed the onion first, then added the carrot, celery, turnip, potato and kale.  I did find that sauteing the kale did help to break it down and not be so tough.  I added the garlic last so not to burn it.  I have started using coconut oil in cooking – so I used about 2 tablespoons mixed with olive oil and 1-2 Tablespoons butter.

Once the vegetables were cooking for 5-10 minutes, I added the chicken I tore off the leg bones, and 1 box of vegetable broth and one box of chicken broth and then I let this come to a boil and turned it down on very low for about 4 hours.  My husband helped with this recipe by adding a can of great northern white beans.  During the last hour I added some fresh thyme from my potted herb garden – about 4 sprigs.

This soup tasted so good!  The flavor was fantastic and my husband had two bowls full!  Now if I can just find another recipe to use for the kohlrabi in my CSA!

Perfect fall weather meal - soup, crusty bread and a glass of white!

Perfect fall weather meal – soup, crusty bread and a glass of white!

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Comfort Food for All

In the winter on a snowy day  – like today at my house! – I like putting something on the stove to slow cook or in the oven to bake so that the wonderful smells travel through the house.  Comfort foods can give you that double pleasure – smelling awesome and tasting great when you finally get to dive in!

When my kids were small, my go to comfort food when it was cold outside was either a great baked mac and cheese or potato soup with homemade bread!  What a great meal to come into after you have  been outside shoveling snow or playing with the kids in the snow!

So what foods do you remember as a child that brought you great comfort and felt so good eating?

Are there different comfort foods you go to as an adult that are different from when you were young?

Well, I decided to put a soup on the back burner – a cabbage soup which is very simple and you can be working at home around the house and let it simmer on the back burner for 3-4 hours.

Saute the onions

Saute the onions

This recipe uses up vegetables that should be in the vegetable drawer all the time in your Refrigerator!

Cabbage and Carrots

Cabbage and Carrots

You can slice the carrots using a mandoline!

You can slice the carrots using a mandoline!

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Add sliced cabbage and a can of tomatoes.

Add sliced cabbage and a can of tomatoes.

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Put the lid on it!

Put the lid on it!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Stir all ingredients together, add salt and pepper to your taste and bring to a boil being careful not to burn.  Turn down to simmer for 3-4 hours.  Serve with a loaf of bread and some cheese and you have a great inexpensive, low calorie meal!

What is your go to comfort food?